Kenny Atkinson served up a tasty Steamed Pollock loin with Craster Kipper Sauce and Smoked Craster Kipper Dashi on James Martin’s Saturday Morning.

The ingredients for the pollock/cod Loin are: 20% Brine (500ml Water & 100gm Table Salt) and Sushi Nori Sheet.

For the Smoked Craster Kipper Dashi: 300gm water, 30gm daikon, sliced, 17gm fresh ginger, sliced, 10gm Kombu, 1/2 sheet Nori, 4 gm mirin, Pinch Salt, 1/2 Leek chopped and 1 Smoked Craster Kipper.

For the Smoked Kipper Sauce: 2 shallots, 2 garlic cloves, 250ml white wine, 250ml noilly prat, 300ml Dashi stock, 350ml Mussel Stock, 500ml cream, Salt and Lemon juice.

To finish: Flaked Kippers, Monks Beard, Smoked Caviar and White Alyssum Flowers.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.